• Ingredients:
  • water
  • salt
  • 8 oz dry fettuccine pasta
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 8oz package of sliced FunGuy white button mushrooms
  • 1½ cup half and half cream
  • 1½ tablespoons all purpose flour
  • pinch of salt
  • 2 tablespoons salted butter
  • 2 sprigs of rosemary
  • 4 pears, peeled and sliced
  • 3 tablespoons pine nuts

Pining over some autumn appropriate comfort food? Then does the FunGuy have just the perfect plate of lusciously cream sauced fettuccine for you! 

In this recipe we double down on that fall vibe with sliced pears sauteed in brown butter and rosemary and topped with a bit of crunchy toasted pine nuts.

DIRECTIONS:

  1. Bring salted water to a boil in a medium sized pot over high heat. Add in the fettuccine and allow it to cook 8 minutes. Reserve 1 cup of the pasta water for the sauce and drain the pasta of any excess water in a colander. Cover to keep warm. 
  2. While the pasta cooks, prepare the creamy mushroom sauce.
  3. Heat the olive oil in a saute pan over medium-high heat. Once the pan is hot, add the shallot and saute for 2 minutes. Add the FunGuy mushrooms to the pan and saute 3-4 minutes or until lightly browned. Sprinkle the flour over the pan and stir to allow it to soak up the oil and cook 2 minutes, stirring constantly. 
  4. Reduce the heat to medium-low and stir the cream into the pan, making sure there are no lumps left by the flour. Let the cream sauce come to a simmer, and reduce down and thicken; about 4-5 minutes. Stir in the reserved pasta water to thin it a little and let simmer another 3-4 minutes. Turn off the heat, taste and season with salt as needed. Add the fettuccine pasta to the pan and toss well to coat the pasta with the cream sauce and mushrooms. 
  5. In a clean pan, add the butter and rosemary, and let the butter melt over medium heat. Once the butter has melted completely and has started to slightly brown, add the pear slices. Saute the pears in the butter, turning half way, for about 4-5 minutes or until browned on each side. Transfer the pears to a dish, discarding the rosemary, but keep the pan with excess butter on the burner. 
  6. Add the pine nuts to the pan and saute about 3 minutes or until fragrant with a nutty smell. 
  7. Plate the pasta and top with the slices of brown buttered pear slices and top with the pine nuts. Serve immediately. 

Have a Fun meal!